I would heat it all up, attempt to get rid of any moisture, and pour the melted fat through cheesecloth to clarify. Then it'll keep just fine in the back of the fridge.

Years ago we'd keep the duck fat to make Confit for what seemed like six months at a time. Nowadays, I keep some beef fat from roasts and steaks that I render and then filter through cheesecloth and use this to add to the oil to fry breakfast potatoes.